Poultry Industry

Science and technology have made for great expansion of the poultry industry in recent years. Poultry industry in India has shown spectacular progress during last three decades. Current world average expansion of egg production is 3 to 4 % annually. However, with increasing demand from India’s growing population and improving purchase power, this cumulative annual production expansion of 4.23 % during the year 1995-2000 period. Along with increasing egg production, broiler production has increased form 371 millions to 625 millions during 1990 to 1998 and is expected to touch the maximum of 800 millions by the turn of century with growth rate of approximately 20% per annum, broiler production is still maintaining its potential to grow further owing to ever increasing demand for poultry meat. Egg and broiler production satisfies a large portion of the community with enriched sources of vital elements and has also been recognized as one of the best ways of supplying good quality animal protein for consumption thereby fulfilling their nutritional requirements.

 Egg Industry

Table egg production (in million nos.)

Forecast of egg output in the year 2000 is based on a cumulative annual production expansion of 4.23% during the 1995-200 period.

Average weight of table egg produced in India is 55 gm. (International egg commission).

Per Capita Annual Egg Consumption (No. Of eggs / person).

India rank fifth in egg production (1997 world egg output)

• India’s National Average yield per bird : 290 eggs

• Egg production system: 80% cages, 20% Deep litter

Indicative average producers price (100 eggs)

Broiler Industry

Broiler Chick Production (Million nos.)

• Commercial broilers are grown to different weights in each production area, depending on market requirements.

• The national average liveweight per broiler is 1.450 Kg.

• Marketing age 35 to 45 days, depending on feed quality

• Average FCR: 2:1

 Broiler Chicken Meat Production (‘000 Tonnes)

• India ranks 21^st in world chickenmeat production in 1997.

Per Capita Annual Broiler Chicken Consumption (gms / person)

Poultry Products –Basic for Good Nutrition:

Most nutrition programs can be improved by the inclusion of eggs and / or poultry meat. Poultry products are of the highest nutritional quality and are marketed at prices that even the poor can afford.

Eggs:- Of all the foods available to people, the egg most nearly approaches a perfect balance of all the nutrients.

Egg contains an abundance of proteins, vitamins and minerals. The protein fraction of eggs is highly digestible and of high quality, having a biological value of 94 on a scale of 100. Egg proteins are complete proteins, that is, they contain all the essential amino acids required to maintain life and promote growth and health. Additionally, eggs are a rich source of iron, phosphorus, trace minerals, vitamins A, E, and K; and all the B vitamins, including vif. B12. Eggs are second only to Fish-liver oils as a natural source of vitamin D. Eggs are moderate from the standpoint of calorie content, a medium size egg containing about 77 calories.

Table-1 illustrates the nutritive value of eggs:

Vit. A - 1180 IU.
Vit. B1 - 0.09 mg
Vit. B6-0.28mg
Energy-163 kcal/100gm.
Fat-11.5 gm/ 100gm
Cholesterol-550 mg

Poultry-Meat

Poultry meat is supplied chiefly by chickens and turkeys, although duck’s, geese, guinea fowl, quail etc. And other fowl contributes therefore poultry meat is economical and quick and easy to prepare and serve. Also it has a number of desirable nutritional properties.

Nutritionally people eat poultry meat for its high content of high quality protein and its low fat content. Turkey and chicken meat is slightly higher in protein and slightly lower in fat than beef and other red meats. Additionally protein is rich source of al the essential amino acids.

Approximate composition (per 100 gm edible protein)

Poultry products in Industry:

1. Science and technology have teamed up to make many uses of poultry and eggs, and their by products. Among processed products from eggs include dry whole egg powder, used in numerous baked and processed foods to enhance flavor and texture. Among, chicken processed products are chicken shavani kabab, chicken samosa, nuggets, Fingers, chicken sausages, chicken lollypop, tandur etc.

Industrial uses are inedible eggs used in the preparation of animal feed and fertilizers, egg whites used in the making of pharmaceuticals paints, varnishes, adhesives, printers ink bookbinding, wine clarification, leather tanning and textile dyeing. Egg yolks used in the making of cake mixes, soap, paints, shampoos, leather finishing and bookbinding. Egg shells used in making mineral mixes and in fertilizers, feathers used in animal feed, fertilizers, millinery goods, pillows, mattresses, dusters and insulation materials , poultry offal used in animal and in mink feeds and endocrine glands used in making biological products. Also, it is notworthy that diluents containing egg yolk are widely used in A.I.